Cinnamon Sugar Pumpkin Soft Pretzels and GIVEAWAY!
Prep time
Cook time
Total time
Serves: 7-9, depending on size
For Baking Soda Wash:
  • 2c hot water
  • ¼c baking soda
For Topping:
  • 2T butter, melted
  • 4T white sugar
  • 1T cinnamon
  • ¼t salt
  1. In the bowl of a stand mixer, allow yeast, sugar, and warm water to stand until creamy, about 10 minutes. Add pumpkin puree and oil and mix gently, followed by sugar, pumpkin pie spice and salt.
  2. Gradually add flour until dough comes together and forms a ball. Knead with the dough hook attachment 5-10 minutes.
  3. Cover bowl with a kitchen towel and allow to rise in a warm place at least 1 hour.
  4. Preheat oven to 425. Grease a large baking sheet.
  5. Prepare your hot water. Pour into a shallow dish, add baking soda, and stir. Set aside.
  6. Turn dough out onto lightly floured work surface and divide into 7-8 evenly sized balls. Roll balls into foot-long ropes. Twist each rope into a pretzel shape.
  7. Dip each pretzel into the baking soda bath and place directly onto a greased baking sheet or Silpat mat. Bake 8-9 minutes, watching carefully. Pretzels should be golden brown on the outside and cooked through.
  8. Melt butter and brush on top of each hot pretzel. Sprinkle with cinnamon sugar mixture. Serve warm.
Recipe by Wishes and Dishes at